CN102715229A - Production method of refined washing-free dry jujubes - Google Patents
Production method of refined washing-free dry jujubes Download PDFInfo
- Publication number
- CN102715229A CN102715229A CN2012101034256A CN201210103425A CN102715229A CN 102715229 A CN102715229 A CN 102715229A CN 2012101034256 A CN2012101034256 A CN 2012101034256A CN 201210103425 A CN201210103425 A CN 201210103425A CN 102715229 A CN102715229 A CN 102715229A
- Authority
- CN
- China
- Prior art keywords
- dried jujube
- jujube
- jujubes
- disposable
- raw material
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Images
Landscapes
- Drying Of Solid Materials (AREA)
Abstract
The production method of refined washing-free dry jujubes of the invention belongs to the technical field of dry jujube production. The technical problem to be solved is to provide a production technology which can reduce the loss of nutrition and flavor substances in the dry jujubes and produces products with excellent quality. The first step of an employed technical scheme comprises carrying out sorting, grading and cleaning on the jujubes to obtain clean jujubes, controlling the temperature lower than 25 DEG C to carry out drying on the clean jujubes, and stopping the drying when the water content of the clean jujubes reaches a weight percentage of 21-27% to obtain the raw material dry jujubes. The second step of the employed technical scheme comprises carefully choosing the raw material dry jujubes, then putting the carefully chosen raw material dry jujubes in a microwave sterilizer to carry out microwave sterilization to obtain sterilized dry jujubes, and finally packing the sterilized dry jujubes into packages containing an antistaling agent to produce the refined washing-free dry jujubes. The method of the invention can be widely used in the technical field of dry jujube processing and production.
Description
Technical field
The refining disposable dried jujube production method of the present invention belongs to dried jujube production technical field.
Background technology
Jujube is the distinctive economic forest seeds of China, and China has the jujube tree cultivated area and the output in the world nearly 99% at present, and has the jujube product international trade in the whole world 100%.Making dried is one of the main path of red date processing, and therefore make the extra dry red wine jujube is principal item in the red date product always.
Disposable dried jujube in the market is the system extra dry red wine jujube that cleans, dries, sterilizes, packs and produce through industrialization.Generally all adopt the method for hyperthermia drying in the disposable dried jujube production process; Thermal sensitivity, easily oxidizable, effumability nutritional labeling are lost seriously in process of production in the red date; Simultaneously; Long-time hyperthermia drying can cause bad reactions such as the change of finished product local flavor is bad, generation brown stain, has influence on the quality of disposable dried jujube.Simultaneously traditional heat sterilization method, heat time heating time is long, heat inhomogeneous, in the jujube nutritional labeling and flavor substance destruction seriously, problem such as go mouldy that product quality is uneven, infested.
Summary of the invention
The present invention overcomes the deficiency of prior art, and technical problem to be solved is: provide dried jujube nutrition of a kind of minimizing and flavor substance to run off the production technology of excellent product quality.
Technical scheme of the present invention is carried out according to following steps.
The first step, jujube really through the go-on-go classification, clean the clean fruit that obtains, control temperature then and be lower than 25 ℃ and carry out drying, when clean fruit water content arrived weight percentage stops drying during for 21-27%, obtain the dried jujube of raw material;
Second step, the dried jujube of said raw material is carried out selected, then the dried jujube of the raw material after selected is put into the microwave sterilization machine and carry out microwave sterilization, the dried jujube that obtains sterilizing, the dried jujube of will sterilize is at last promptly processed with the packaging bags that antistaling agent is housed and is made with extra care disposable dried jujube.
Drying described in the first step is airtight cold air drying.
The temperature of said airtight cold air drying is 10-25 ℃.
The vitamin C storage rate 80-90% of the dried jujube of said raw material.
The parameter of said microwave sterilization is that microwave power is set to 60-80 ℃ of shelves, time 100-160 second, the dried jujube thickness of raw material 1-2 layer.
Said packaging bag or be the complex pocket of polyester layer and polyethylene layer, or be the plating aluminium foil bag of polyester layer, aluminium lamination and polyethylene layer.
Said antistaling agent is a technique of activated ferrous powder with.
Said refining disposable dried jujube adopts the freezer cryopreservation, and temperature is 0-10 ℃.
The present invention compared with prior art has following beneficial effect:
1,, red date system first airtight cold air drying technology has been carried out deep research and the application of system on doing; Compare with present general technique for preparing dry; Not only fruit shape and color pool and raciness, farthest reduced the thermal sensitivity loss of nutritive components; Improved the quality of system extra dry red wine jujube, and energy-saving and environmental protection, cost are low.
2,, guaranteed that promptly the Pesticidal and sterilizing effect has guaranteed jujube fruit matter again to the dried jujube microwave sterilization of the raw material after selected.
3, the technology that whole process of production adopted reduces than the conventional method energy consumption.
The present invention adopts hot-air seasoning, airtight cold air drying method and three kinds of systems of vacuum freeze-drying method drying method to compare test respectively.Do moisture 25% ± 1% to make, the energy consumption of relatively more different system drying methods, investment, to the nutritional labeling reservation of product and appearance luster, local flavor influence.
Hot-air seasoning is heat medium with steam, red date to be dried is packed in the drip pan, on dry by the fire car; Push the drying room drying tunnel, by axial flow blower with the force air of heating in the jujube interflow, control drying room temperature is through low temperature-high temperature-low temperature three phases; Maximum temperature is controlled at 65 ℃, intermittently hydrofuge.The standard moisture of oven dry needs 18～24 hours approximately.
Airtight cold air drying is accomplished by cold wind drier, and cold wind drier mainly is made up of refrigeration system, air-supply confined chamber, circulation air path, control system.Workflow is with the air quantity sealing and circulating through air-supply, air inducing; After evaporimeter is lowered the temperature, condensed, moisture content is discharged; Secondary wind heats up through condenser, takes away the wet stock surface moisture during through material, and the material internal moisture is penetrated into the surface through pressure reduction; Constantly be pulled away through circulated air, wet wind is taken back moisture content and is condensed.So repeatedly, finally reach the purpose of cold air drying.The airtight cold air drying of red date, whole process is carried out under 10～25 ℃ normal temperature, without high temperature.The test and Selection Zhoushan city XBF-50 of Machine Design research institute type cold wind drier, power 16KW, day charging 1000Kg gets standard water and divides finished product 530 Kg.
Beijing prosperous and powerful forever laboratory apparatus FD-8 of Co., Ltd type vacuum freeze drier is selected in the vacuum freeze drying test for use.With the extracting red date stone section, individual layer places dish, in 30min, is cooled to-2 ℃ up to freezing fully from room temperature; Continue to be refrigerated to-25 ℃ then, when material deep colling, start vavuum pump; Vacuum in the storehouse is evacuated to below 130 Pa, reach predetermined vacuum after, charging tray is heated.Temperature of heating plate is set and to be no more than 80 ℃ with the red date surface temperature and to be advisable, and in the cryodesiccated later stage, temperature of heating plate is set in below 60 ℃, and when material central temperature during near temperature of heating plate and surface temperature, freeze-drying finishes, vacuum breaker taking-up freeze-drying article.10～12 hours times spent of test, moisture 25%.
More than three kinds of dried jujubes of making of system drying method; The tissue specialty is judged the evaluation contrast that personnel have carried out sense organ overall targets such as outward appearance, smell, flavour; Carried out analyzing and testing with the vitamin C for the representative of thermal sensitivity nutriment; The working ability of identical scale has been carried out investment, energy consumption analysis contrast, and the comparing result of experimental analysis is seen table 1.
Experiment shows, does general hot-air seasoning for present red date system, and investing the less relatively drying room with 3 tons of red dates of day oven dry is example, and native drying room is invested about 10,000 yuan, and the steam drying room needs 30,000 yuan approximately; Because drying is carried out under hot conditions, maximum temperature reaches 65 ℃, owing to lean on Artificial Control; Occur sometimes being higher than 65 ℃ situation, the thermal sensitivity nutriment loses greatly in the red date, and vitamin C only keeps 150～180mg/100g; Variation has all taken place in color and luster, fragrance and mouthfeel, and part easy virtue that takes place of the sugar under the high temperature in the red date draws reaction to become pitchy, produces the smell of burning in the fragrance; Mouthfeel has burnt bitter taste, thereby deterioration appears in quality.And, though comparing sanitary condition with native drying room, the steam drying room makes moderate progress, and air inducing, air draft are intermittently carried out, and air inducing receives the influence of surrounding environment bigger, and is bad if air intake purifies, and dust wherein, microorganism can produce product and pollute.
Vacuum freeze-drying method, dry mass is best.But investment is big; Energy consumption is high; And vacuum freeze drying need be with jujube stoning section, otherwise drying time is long, energy consumption is higher, and dry mass is also poor; Destroyed the original profile of red date, for big like fruit shapes such as fine horse jujubes, image appearance good, jujube kind with higher beautiful outline form added value more should not adopt this method.
Airtight method for cold air drying has following outstanding characteristics:
1, processing temperature is low; Whole process is carried out under 10～25 ℃ normal temperature; What quite low temperature had suppressed bacterium in the dried material effectively grows, has prevented that the protein receptor thermojunction is burnt, lyotrope matter is heated and is dissolved or the like; Protect color and luster, fragrance, shape and effective nutrition, particularly thermal sensitivity and easy oxidation, volatile nutrition and the fragrance ingredient of red date system dry product to obtain comparatively ideal reservation effectively.
2, airtight cold air drying, air-flow is sealing and circulating in cold wind drier, and enclosed environment is accomplished dry run down, and dry mass is reliable, and quality is pure.
3, energy-conservation, cost is low.Airtight cold air drying power consumption is merely 7% of vacuum freeze drying, and 21% of heated-air drying need not affiliated facilities such as other energy such as fuel oil, combustion gas, coal, steam.Drying cost specific heat is air-dry dry low by 7.5%, is minimum in three kinds of drying means.One of reason is a drying room oven dry intermittent discharge damp-heat air, belongs to the disposable wind of using, and causes the waste of the energy, and is former therefore two, is that cold air drying has made full use of the refrigeration system condensation heat as heating source.Therefore, three kinds of drying mode contrasts, the cold air drying cost is minimum.
4, airtight cold air drying integrated unit design, high efficiency, high accuracy, operation all is automatic appearance control, it is very convenient to operate, complicated process, a button just can be carried out, and can realize the automation of producing.
Take all factors into consideration above three kinds of drying means, the best approach that the present invention selects airtight cold air drying to do as disposable dried jujube system.
Infested going mouldy is two hang-ups that the dried jujube of system is produced, the quality of the dried jujube of serious for a long time puzzlement system, and particularly safety is crossed the summer problem, makes the safety and sanitation of the dried jujube of system have serious hidden danger, can not produce in the anniversary.Application along with Pesticidal and sterilizing measure in the dried jujube production of system; Problem obtained effective containment; The method of general Pesticidal and sterilizing has heating technique, chemical agent technology, radiotechnology etc.; As on disposable dried jujube, aspect desinsection, through the above killing ova of (material center article temperature) heating 20min under hot conditions more than 52 ℃; Aspect sterilization and since mould under drying condition, be difficult to existence therefore through control red date moisture content of finished products 25% below and improve to produce and preserve sanitary condition solution moldy metamorphism.The microwave desinsection sterilization is an emerging in recent years radiation Pesticidal and sterilizing technology, and the application in disposable dried jujube production also is in elementary and gropes the discussion stage, but advantage progressively manifests.
The microwave desinsection sterilization is compared with traditional heating means, has weak point heat time heating time, homogeneous heating, food nutrient composition and flavor substance and destroys or lose characteristics such as few; It is a kind of Non-ionizing radiation, is the electromagnetic wave that utilizes wave-length coverage 1mm～1m, frequency range 30 * (102～105) MHz, has penetrability, and the electromagnetic field of formation has produced fuel factor and biological effect acting in conjunction and reached the effect of Pesticidal and sterilizing.Worm's ovum in the material and cell also can be gallopd because of molecular polarization, absorb microwave simultaneously and heat up, and the fuel factor of microwave pair cell makes protein denaturation and death; The biological effect of microwave pair cell is the Potential distribution that microwave electric field changes the cell membrane section; Influence cell membrane electronics and ion concentration on every side; Thereby change the transparent performance of cell, cell is therefore malnutritive, can not eubolism; The eucaryotic cell structure dysfunction, growing is suppressed and death.In addition; The nucleic acid (RNA) and the DNA (DNA) of decision cell normal growth and genetic stability breeding are the big molecules of curling type that closely is formed by connecting in some hydrogen bonds; Enough strong microwave can cause hydrogen bond to relax, rupture and reorganization, thereby brings out genetic gene mutation or chromosome aberration.Because therefore the synergy of two kinds of effects, is compared with high temperature sterilization, obtains identical Pesticidal and sterilizing effect, under identical time conditions, the temperature of microwave desinsection sterilization is much lower, and under identical temperature conditions, the time of microwave desinsection sterilization is wanted much shorter.
Microwave sterilization is used on disposable dried jujube, but fluctuation often appears in effect, therefore; Be necessary the technological parameter of microwave desinsection sterilization is analyzed; Find the action rule of parameters, the combination of screening optimal parameter is so that the standardization of microwave desinsection sterilization process.
Microwave deinsectization sterilization single factor analysis
Experiment is carried out with the Tianjin food machinery WD-5 of research institute type microwave sterilization machine, weighs the Pesticidal and sterilizing effect with the worm's ovum killing effect, has both guaranteed effective killing ova, does not reach red date quality generation deterioration because of long-time, high-intensity microwave cause energy consumption to increase again.
The Tianjin WD-5 of food machinery research institute type microwave sterilization machine, power output 5kw～11kw, microwave frequency 2450MHz, belt speed 0～20m/min is adjustable.
The principal element that influences red date worm's ovum killing effect is killed temperature, is killed the time, red date moisture, charging thickness.Experiment is chosen above four parameters and is studied.
The red date raw material is used in research, and jujube 3kg is used in each single batch of experiment, puts into carton; At the beginning of in carton, inserting 20 pairs again behind the emergence adult with the carton sealing, under 28 ℃ ± 2 ℃ conditions, cultivate, unpack after 10 days and observe the adult situation of laying eggs; Adult is all taken out, and plastic bag sealing behind microwave desinsection was cultivated 20 days under 28 ℃ ± 2 ℃ conditions again; Repeat, and do contrast for three times.Killing effect with compare without the control group of deinsectization, the ratio of live in the experimental group borer population and control group work borer population is the wormed fruit ratio; Organize the professional to carry out sensory evaluation simultaneously, the hundred-mark system scoring is also made the quality comment.
1, kills the influence of temperature to insecticidal effect
To kill time 3min, red date moisture 25%, charging thickness is that one deck jujube tiles under the weighing apparatus fixed condition of even continuous feed; Microwave charging aperture red date raw material is a normal temperature; Discharging opening article temperature-red date central temperature; Be adjusted in 50 ℃, 60 ℃, 70 ℃, 80 ℃, 90 ℃, 100 ℃ six levels through microwave power and experimentize result such as following table:
Through repeated test repeatedly, it is as shown in Figure 1 to draw the relation of killing temperature and killing effect, quality flavor.
2, kill the influence of time to insecticidal effect
To kill temperature-70 ℃ of discharging opening article temperature, red date moisture 25%, charging thickness is that one deck jujube tiles under the weighing apparatus fixed condition of even continuous feed, carries belt speed to experimentize result such as following table in 60s, 90s, 120s, 150s, five levels of 180s through control:
The functional relation of killing time and killing effect, quality flavor is as shown in Figure 2.
3, red date moisture is to the influence of insecticidal effect
With the 11kw power output, to kill time 120s, charging thickness be that one deck jujube tiles under the weighing apparatus fixed condition of even continuous feed, selects 25%, 35%, 45%, 55%, 65% 5 level of red date moisture to experimentize result such as following table:
Table 4 experimental result shows that the red date moisture has certain influence to insecticidal effect, influence degree than sterilizing time, sterilization temperature a little less than, analyze theoretically, possibly be that moisture absorbs microwave energy in microwave cavity, insecticidal effect has been played the effect that weakens.Therefore, disposable dried jujube production is rational after microwave desinsection is placed on drying process.
And in the production of disposable dried jujube, microwave sterilization is placed on and carries out after system is done, and the moisture of red date is constant about 25%, and therefore, moisture can not considered the influence of microwave desinsection.
4, charging thickness is to the influence of insecticidal effect
With the 11kw power output, kill time 120s, red date moisture is 25%, selecting charging thickness is that 1 layer, 2 layers, 3 layers three level experimentize result such as following table:
Table 5 experimental result shows that the red date inlet amount has certain influence to insecticidal effect, and inlet amount is big more, and the microwave energy that needs is big more, if underpower can influence insecticidal effect.
The microwave desinsection sterilizing parameter selects excellent
Through above single factor analysis to temperature, time, moisture, the number of plies; The influence of moisture is less, and before microwave desinsection, does operation with the level of moisture stabilization at 25% basically identical through system; Therefore; Consideration is to the influence of microwave desinsection sterilization, and principal element has three of temperature, time, the number of plies, and influence degree is: the temperature＞time＞number of plies.
On the basis that single-factor is established; Carried out lot of test; Both to guarantee that the wormed fruit ratio all is 0 when repeatedly repeating this parameter combinations test, the quality flavor that has farthest kept red date again is a standard, confirms that finally the optimal parameter of microwave desinsection sterilization is combined as: 70 ℃ of temperature; Time 120s, 1 layer of level.
Bag material is selected
The selection of packaging material must meet state food health license standard, meet safety, health, mothproof, moistureproof, economical, sturdy and durable, can print, reusable requirement.Select 4 kinds of packaging material.With the polyethylene film packaging bag is contrast, and mothproof, the test of moist, the gas barrier property of resistance of small heart-eating peach worm are carried out in totally 5 processing respectively.
Annotate: No. 5 packaging material are control group, No. 3 thick 12.0 μ m of packaging material polyester, 1,2, No. 4 thick 15.0 μ m of packaging material polyester, the thick 0.4 μ m of Al.
Packaging material are to the mothproof test of small heart-eating peach worm
With the packaging bag that above-mentioned various packaging material are all processed 5O cm * 32 cm specifications, be respectively charged into disposable dried jujube 500g.Observation is in the environment of sealing, and small heart-eating peach worm lays eggs on the Different Package bag, and larva is compared the anti-moth ability of Different Package bag, to filter out the packaging bag type of the anti-moth of insect protected to moth people, the moth artificial situation of Different Package bag.
Each packaging bag is packed into and is sealed by the mode in its practical application after the disposable dried jujube, puts into carton, totally 5 processing, and each handles repetition 3 times.In carton, insert instar larvae in 200 small heart-eating peach worms that are in the gluttony phase, with the carton complete closed, channel situation, the moth of observing each packaging bag larva of unpacking after 10 days gone into quantity.The result sees table 7.
Result of the test shows, except No. 5 contrast bags have 26 larvas to eat into and get the food, all the other all do not see the larva that has channel and moth to go into.4 kinds of packaging material selecting all can stop the moth of larva to be gone into effectively.
The Different Package bag material hinders moist test
With the packaging bag that 5 kinds of packaging material are all processed 5Ocm * 32cm specification, take by weighing disposable dried jujube 500g, be respectively charged in each packaging bag sealing and weigh, all establish 3 repetitions.It is 30 ℃ that above sample is put into the climatic chamber temperature, and humidity is moisture absorption in 88%, after 7,14,21 days, claims its quality, calculates disposable dried jujube moisture increment rate and carries out statistical analysis.Measure disposable dried jujube moisture in each packaging bag behind the 21d, calculate disposable dried jujube moisture increment rate and carry out statistical analysis.The result sees table 8.
The result shows, in 4 kinds of packaging material of selection in No. 4 plating aluminium foil bags disposable dried jujube moisture increment rate very low, three week back moisture increment rates be merely 0.45%; Hinder moist behaving oneself best; All have significant difference with other 3 kinds of packaging material, but its cost is higher relatively, producer price is about 0.80 yuan/bar; The resistance of No. 3 packaging material is moist relatively poor relatively; And have notable difference with No. 1 and No. 2 packaging material, though No. 2 packaging material are not remarkable with No. 1 packaging material otherness, performance is superior to packaging material No. 1.Therefore, No. 4 packaging material can be used as high-grade packaging material, and No. 2 the packaging material producer price is about 0.32 yuan/bar, can be used as the ordinary packing material.And disposable dried jujube moisture increment rate reaches 6.60 in the contrast bag of being processed by No. 3 packaging material, and water content reaches 22.36, with 4 kinds of packaging material selecting significant difference is arranged all.
The test of Different Package material gas barrier property
The gas barrier property experimental condition is identical with the moist experimental condition of resistance, all establishes 3 repetitions.Each packaging bag is packed into after the disposable dried jujube sealing, with the O of Hebi City gas detecting factory production
2, CO
2Gas detecting tube is measured O in the bag
2, CO
2Content.Measure O in the bag 8,19, behind the 29d
2, CO
2Content is observed relatively its O
2, CO
2The variation of content.The result sees table 9.
The result shows that No. 4 the packaging material gas barrier property behaves oneself best, and No. 2 the packaging material gas barrier property is taken second place, and the gas barrier property of No. 1 and No. 8 packaging material is relatively poor relatively, and CO in the contrast bag of processing by No. 3 packaging material
2Volume fraction do not have variation tendency.Therefore, the gas barrier property result hinders moist basically identical as a result together in the selection of bag material.
Different Package material ratio selects the result
Through of mothproof, resistance moist, the gas barrier property test of disposable dried jujube packaging material, confirm that packaging bag is a kind of and be the plating aluminium foil bag that material layer is followed successively by polyester layer, aluminium lamination, polyethylene layer to small heart-eating peach worm.Polyester bed thickness 15.0 μ m, the thick 0.4 μ m of aluminium lamination, polyethylene bed thickness 40.0 μ m; Another kind is a complex pocket, and material layer is followed successively by polyester layer, polyethylene layer.Polyester bed thickness 15.0 μ m, polyethylene bed thickness 55.0 μ m.
The complex art of refining disposable dried jujube is optimized integrated
On the basis of above three disposable dried jujube critical processes research, it is integrated that the technology of disposable dried jujube has been carried out optimization, proposes " refining disposable dried jujube technological process and working specification ", so that production technology standardization, the standardization of disposable dried jujube.
The main point of production technology of refining disposable dried jujube is mainly:
1, raw material is fully ripe bright jujube of full ripe stage.One of which is made with extra care the raw material of disposable dried jujube and should be selected the full ripe stage red date for use, and at this moment the nutritional labeling of jujube obtains maximum enrichment, and a sugar part accumulation reaches peak, and the disposable dried jujube meat of production is thick, skin is opened up, the outward appearance light, quality better; Its two, the raw material of refining disposable dried jujube is suitable directly to be done with bright jujube system, the batch production system of carrying out present technique of in time gathering is done, and is not taken in and sets upward natural air drying, does not answer airing, otherwise can influence quality such as health, profile, mouthfeel, the nutrition etc. of product.
2, classification.The raw material of gathering will go ahead of the rest classification, go-on-go make with batch red date fruit that system is done size uniformity as far as possible, and to guarantee the product unanimity of quality in process of production, simultaneously, the classification packing and selling helps improving the grade, and improves added value of product.
3, clean.Minimum employing secondary cleans.Previous cleaning will have certain soak time 10～20min, and fine purifiation will spray with clear water.
4, system is done.Adopt cold air drying to accomplish the drying of red date at low temperatures, farthest keep the easy chemotrophy composition of the thermal sensitivity of red date, keep the intrinsic local flavor of red date, keep the attractive in appearance of red date profile.
5, microwave desinsection sterilization.Adopt the microwave sterilization machine, technical parameters such as control temperature, time, both effective killing ova and microorganism farthest keep the nutrition of red date again, accomplish energy savings simultaneously.
6, packing.The selected packaging bag of red date is adopted in the protection of employing technique of activated ferrous powder with, accurate measurement, sealing vanning.
7, storage.The freezer cryopreservation is adopted in the batch production storage, and temperature is controlled at 0～10 ℃, and temperature is too high, low excessively all unsuitable.
Description of drawings
Fig. 1 kills the influence curve figure of temperature to insecticidal effect and quality.
Fig. 2 kills the influence curve figure of time to insecticidal effect and quality.
The specific embodiment
Embodiment 1
Refining disposable dried jujube production method is carried out according to following steps:
The clean fruit that the first step, jujube really obtain through go-on-go classification, cleaning carries out airtight cold air drying then, and temperature is 12 ℃, when clean fruit water content arrived weight percentage is 26%, stops drying, obtains the dried jujube of raw material; The vitamin C storage rate 89% of the dried jujube of raw material;
Second step; The dried jujube of said raw material is carried out selected, then the dried jujube of the raw material after selected is put into the microwave sterilization machine and carry out microwave sterilization, the parameter of microwave sterilization is that microwave power is set to 75 ℃ of shelves; 110 seconds time; 1 layer of the dried jujube thickness of raw material, the dried jujube that obtains sterilizing, the plating aluminium foil bag that the dried jujube of will sterilizing at last is followed successively by polyester layer, aluminium lamination, polyethylene layer with material layer add technique of activated ferrous powder with and packs promptly to process and make with extra care disposable dried jujube.Refining disposable dried jujube is used the freezer cryopreservation, and temperature is 0-10 ℃.Polyester bed thickness 15.0 μ m, the thick 0.4 μ m of aluminium lamination, polyethylene bed thickness 40.0 μ m.
Embodiment 2
The clean fruit that the first step, jujube really obtain through go-on-go classification, cleaning carries out airtight cold air drying then, and temperature is 14 ℃, when clean fruit water content arrived weight percentage is 22%, stops drying, obtains the dried jujube of raw material; The vitamin C storage rate 85% of the dried jujube of raw material;
Second step; The dried jujube of said raw material is carried out selected, then the dried jujube of the raw material after selected is put into the microwave sterilization machine and carry out microwave sterilization, the parameter of microwave sterilization is that microwave power is set to 70 ℃ of shelves; 130 seconds time; 1 layer of the dried jujube thickness of raw material, the dried jujube that obtains sterilizing, the complex pocket that the dried jujube of will sterilizing at last is followed successively by polyester layer, polyethylene layer with material layer are packed and are promptly processed refining disposable dried jujube.Refining disposable dried jujube is used the freezer cryopreservation, and temperature is 0-10 ℃.Polyester bed thickness 15.0 μ m, polyethylene bed thickness 55.0 μ m.
Embodiment 3
The clean fruit that the first step, jujube really obtain through go-on-go classification, cleaning carries out airtight cold air drying then, and temperature is 20 ℃, when clean fruit water content arrived weight percentage is 25%, stops drying, obtains the dried jujube of raw material; The vitamin C storage rate 82% of the dried jujube of raw material;
Second step; The dried jujube of said raw material is carried out selected, then the dried jujube of the raw material after selected is put into the microwave sterilization machine and carry out microwave sterilization, the parameter of microwave sterilization is that microwave power is set to 65 ℃ of shelves; 150 seconds time; 2 layers of the dried jujube thickness of raw material, the dried jujube that obtains sterilizing, the complex pocket that the dried jujube of will sterilizing at last is followed successively by polyester layer, polyethylene layer with material layer add technique of activated ferrous powder with and packs promptly to process and make with extra care disposable dried jujube.Refining disposable dried jujube is used the freezer cryopreservation, and temperature is 0-10 ℃.Polyester bed thickness 15.0 μ m, polyethylene bed thickness 55.0 μ m.
Embodiment 4
The clean fruit that the first step, jujube really obtain through go-on-go classification, cleaning carries out airtight cold air drying then, and temperature is 23 ℃, when clean fruit water content arrived weight percentage is 24%, stops drying, obtains the dried jujube of raw material; The vitamin C storage rate 86% of the dried jujube of raw material;
Second step; The dried jujube of said raw material is carried out selected, then the dried jujube of the raw material after selected is put into the microwave sterilization machine and carry out microwave sterilization, the parameter of microwave sterilization is that microwave power is set to 60 ℃ of shelves; 160 seconds time; 2 layers of the dried jujube thickness of raw material, the dried jujube that obtains sterilizing, the plating aluminium foil bag that the dried jujube of will sterilizing at last is followed successively by polyester layer, aluminium lamination, polyethylene layer with material layer add technique of activated ferrous powder with and packs promptly to process and make with extra care disposable dried jujube.Refining disposable dried jujube is used the freezer cryopreservation, and temperature is 0-10 ℃.Polyester bed thickness 15.0 μ m, the thick 0.4 μ m of aluminium lamination, polyethylene bed thickness 40.0 μ m.
Embodiment 5
The clean fruit that the first step, jujube really obtain through go-on-go classification, cleaning carries out airtight cold air drying then, and temperature is 18 ℃, when clean fruit water content arrived weight percentage is 23%, stops drying, obtains the dried jujube of raw material; The vitamin C storage rate 84% of the dried jujube of raw material;
Second step; The dried jujube of said raw material is carried out selected, then the dried jujube of the raw material after selected is put into the microwave sterilization machine and carry out microwave sterilization, the parameter of microwave sterilization is that microwave power is set to 80 ℃ of shelves; 100 seconds time; 1 layer of the dried jujube thickness of raw material, the dried jujube that obtains sterilizing, the complex pocket that the dried jujube of will sterilizing at last is followed successively by polyester layer, polyethylene layer with material layer add technique of activated ferrous powder with and packs promptly to process and make with extra care disposable dried jujube.Refining disposable dried jujube is used the freezer cryopreservation, and temperature is 0-10 ℃.Polyester bed thickness 15.0 μ m, polyethylene bed thickness 55.0 μ m.
The above go-on-go classification, cleaning, dressing process are prior art.
Claims (8)
1. refining disposable dried jujube production method is characterized in that carrying out according to following steps:
The first step, jujube really through the go-on-go classification, clean the clean fruit that obtains, control temperature then and be lower than 25 ℃ and carry out drying, when clean fruit water content arrived weight percentage stops drying during for 21-27%, obtain the dried jujube of raw material;
Second step, the dried jujube of said raw material is carried out selected, then the dried jujube of the raw material after selected is put into the microwave sterilization machine and carry out microwave sterilization, the dried jujube that obtains sterilizing, the dried jujube of will sterilize is at last promptly processed with the packaging bags that antistaling agent is housed and is made with extra care disposable dried jujube.
2. refining disposable dried jujube method according to claim 1 is characterized in that the drying described in the first step is airtight cold air drying.
3. refining disposable dried jujube method according to claim 1 and 2, the temperature that it is characterized in that said airtight cold air drying is 10-25 ℃.
4. refining disposable dried jujube method according to claim 1 is characterized in that the vitamin C storage rate 80-90% of the dried jujube of said raw material.
5. refining disposable dried jujube method according to claim 1, the parameter that it is characterized in that said microwave sterilization is that microwave power is set to 60-80 ℃ of shelves, time 100-160 second, the dried jujube thickness of raw material 1-2 layer.
6. refining disposable dried jujube method according to claim 1 is characterized in that said packaging bag or is the complex pocket of polyester layer and polyethylene layer, or is the plating aluminium foil bag of polyester layer, aluminium lamination and polyethylene layer.
7. refining disposable dried jujube method according to claim 1 is characterized in that said antistaling agent is a technique of activated ferrous powder with.
8. refining disposable dried jujube method according to claim 1 is characterized in that said refining disposable dried jujube adopts the freezer cryopreservation, and temperature is 0-10 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012101034256A CN102715229A (en) | 2012-04-11 | 2012-04-11 | Production method of refined washing-free dry jujubes |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012101034256A CN102715229A (en) | 2012-04-11 | 2012-04-11 | Production method of refined washing-free dry jujubes |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102715229A true CN102715229A (en) | 2012-10-10 |
Family
ID=46941213
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012101034256A Pending CN102715229A (en) | 2012-04-11 | 2012-04-11 | Production method of refined washing-free dry jujubes |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102715229A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103238666A (en) * | 2013-05-22 | 2013-08-14 | 山西天骄生物集团有限公司 | Preparation method of washing-free red dates with enhanced flavor and nutrition |
| CN106174175A (en) * | 2016-07-08 | 2016-12-07 | 民勤县成功农业开发有限责任公司 | A kind of processing technique of dry Fructus Jujubae |
| CN108702818A (en) * | 2015-09-03 | 2018-10-23 | 联邦科学技术研究组织 | Microwave heating equipment and heating means |
| CN109601922A (en) * | 2019-02-20 | 2019-04-12 | 山东百枣纲目生物科技有限公司 | A method of use is freezed and clearance-type humid heat treatment produces coffee-like nutritional jujube |
| CN111165565A (en) * | 2020-02-11 | 2020-05-19 | 杭州淘道科技有限公司 | Low-temperature drying sterilization method, dried jujube and preparation method thereof |
| CN111972487A (en) * | 2020-09-06 | 2020-11-24 | 绿色田园(衡阳)农业发展有限公司 | Microwave sterilization method and device for dried loquat |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102125237A (en) * | 2011-01-26 | 2011-07-20 | 中国农业大学 | Processing method of wash-free red dates |
-
2012
- 2012-04-11 CN CN2012101034256A patent/CN102715229A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102125237A (en) * | 2011-01-26 | 2011-07-20 | 中国农业大学 | Processing method of wash-free red dates |
Non-Patent Citations (3)
| Title |
|---|
| 中华人民共和国国家质量监督检验检疫局；中国国家标准化管理委员会: "免洗红枣", 《中华人民共和国国家标准GB/T 26150-2010》 * |
| 康振奎等: "精制免洗干枣综合生产技术", 《科技成果》 * |
| 晋海燕: "免洗分级红枣加工工艺初探", 《山西食品工业》 * |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103238666A (en) * | 2013-05-22 | 2013-08-14 | 山西天骄生物集团有限公司 | Preparation method of washing-free red dates with enhanced flavor and nutrition |
| CN103238666B (en) * | 2013-05-22 | 2014-04-16 | 山西天骄生物集团有限公司 | Preparation method of washing-free red dates with enhanced flavor and nutrition |
| CN108702818A (en) * | 2015-09-03 | 2018-10-23 | 联邦科学技术研究组织 | Microwave heating equipment and heating means |
| CN106174175A (en) * | 2016-07-08 | 2016-12-07 | 民勤县成功农业开发有限责任公司 | A kind of processing technique of dry Fructus Jujubae |
| CN109601922A (en) * | 2019-02-20 | 2019-04-12 | 山东百枣纲目生物科技有限公司 | A method of use is freezed and clearance-type humid heat treatment produces coffee-like nutritional jujube |
| CN109601922B (en) * | 2019-02-20 | 2022-04-15 | 山东百枣纲目生物科技有限公司 | Method for producing coffee-colored nutritional jujube by adopting freezing and intermittent damp-heat treatment |
| CN111165565A (en) * | 2020-02-11 | 2020-05-19 | 杭州淘道科技有限公司 | Low-temperature drying sterilization method, dried jujube and preparation method thereof |
| CN111972487A (en) * | 2020-09-06 | 2020-11-24 | 绿色田园(衡阳)农业发展有限公司 | Microwave sterilization method and device for dried loquat |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Diamante et al. | Fruit leathers: method of preparation and effect of different conditions on qualities | |
| CN102715229A (en) | Production method of refined washing-free dry jujubes | |
| CN102793121B (en) | Processing method of light-color air-dried green string bean slices and salted products thereof | |
| CN103416688B (en) | Rich-in-sulforaphane broccoli sprout powder and production method thereof | |
| CN102687853A (en) | Preparation method of cordyceps militaris bacterial powder and application thereof | |
| CN102599007A (en) | Artificial domestication and growing method for Termitomyces albuminosus | |
| CN103598358B (en) | The method for making of fermented type hippophae rhamnoides tea | |
| CN102550759A (en) | Microwave processing method for chrysanthemum tea | |
| CN106720284A (en) | A kind of disinsection method to grain radio frequency processing | |
| CN103082273A (en) | Tricholoma matsutake dried product with nutrients and flavor fully preserved, and preparation method thereof | |
| CN110074226A (en) | Improve the production method of wild worm tea purity | |
| CN105028765A (en) | Processing method of organic osmanthus fragrans green tea | |
| CN105685931A (en) | Method for regulating and controlling flavor of prepared food with freshwater fish blocks and retaining freshness of prepared food | |
| CN101637149A (en) | Production method of predacious mite with characteristic of insect killing and mite killing | |
| Olalusi | Hot air drying and quality of red and white varieties of onion (Allium cepa) | |
| CN107125659A (en) | Strawberry dry product of high SOD enzyme activities and preparation method thereof | |
| CN104402627B (en) | A kind of purposes of champignon compost in mushroom plantation | |
| CN106578850A (en) | Dehydrated daylily production method | |
| CN100403913C (en) | Method for improving fruit and vegetable powder microwave sterilizing effect using steam pre-treatment | |
| Abdulmalik et al. | Appropriate technology for tomato powder production | |
| CN109601922A (en) | A method of use is freezed and clearance-type humid heat treatment produces coffee-like nutritional jujube | |
| CN107535676A (en) | Man-made feeds of yellow top borer and preparation method thereof | |
| CN105310037B (en) | A kind of intelligent preprocess method of vinegar-pepper taste fermentation pickled vegetable | |
| CN113693150A (en) | Ancient method and novel preparation process of jujube bud black tea | |
| CN105029150B (en) | One kind is puffing to bake peony pollen and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20121010 |